It’s beginning to look a lot like Halloween ‘round here. Even if you are not a kid proper–and only one at heart–come down Saturday evening to see this transformed town center! Hot cider on our front porch, lit Jack-o-lanterns, trick-or-treat and the town Green lit to shiver and awe. We are open till 8pm. (Pzzzzt, there is still time to enter a pumpkin into the carving contest TODAY. Grab a rules form at the store or go here).
Click here for next week’s special menu of prepared foods.
Sweet potato or yam?
It depends on where you are from, whether you favor a “sweet potato” or a “yam”. The two seem to cross over each other though, and the grocery stores seem to think of them as one-in-the-same, as a sweet tuber vegetable. And we make it even sweeter this time of year with brown sugar or marshmallow topping.
A sweet potato tuber is part of the Morning Glory family of plants that originated in South America and there are hundreds of varieties. A true yam tuber is from a different genus of plants, originated in Africa and Asia and is differently shaped then sweet potatoes, looking more oblong like a carrot with a scaly, bark exterior. Either of these can have flesh colored from white to yellow to orange and even purple, the potato being more creamy while the yam tends to be sweeter and more fibrous.
Most varieties of “yams” in the grocery store are actually sweet potatoes. Even the canned variety of “yam” is actually a sweet potato. If you want a real yam visit the Asian African, Katmandu Bazaar, grocery store on the Heights to find these and some other delicacies. We shop there often!
Try this for a seasonal treat, fudge without the sugar rush.
maple SWEET POTATO Fudge
This is a soft fudge. If you omit 1/2 the butter it makes a great spreadable frosting.
Bring 1 cup of maple syrup to a boil. Put a lid on the pan and boil for 2 minutes exactly. Remove lid and boil for another 5 minutes without stirring. To keep the syrup from boiling over, place a long handled metal spoon in the pot.
Remove from heat and pour over the following in a mixing bowl or standing mixer. Beat until smooth.
- 2 sticks of unsalted butter at room temperature
- 2oz unsweetened chocolate
Add and beat in until smooth:
- 1 cup soft-baked sweet potato or yam; removed from skin and slightly cooled. Pierce the potatoes with a fork and roast in oven for 1 1/2 hours at 375′.
- 1/4 cup heavy cream
- 1 tsp vanilla extract.
Fold in:
- 1/2 cup chopped walnuts if desired.
Spread into a 8” x 8” buttered pan. Chill until firm, 6-10 hours or overnight. Cut into squares. Will remain fresh up to 1 week in refrigerator. Discard after that as the sweet potato will begin spoiling.
If you want to try the orange layer, make the recipe again but substitute the unsweetened chocolate for 1/2 cup Ghirardelli white chocolate chips.
Enjoy your week-end,
Jane and Dave
If you have not yet seen the Barn art show in the Feed Loft, you have one week left before it comes down. Support our local artists and perhaps own one of their works for your home or a gift.
Canterbury Country Store 